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Home » Recipes » Recipes

Vegan Mushroom Black Bean Burger (GF)

Last updated - July 14, 2021; Published - May 6, 2018 By Rhian Williams 32 Comments

Jump to Recipe Print Recipe

This Vegan Mushroom Black Bean Burger is:

  • super nutritious
  • packed with flavour
  • seriously satisfying!

Vegan Mushroom Black Bean Burger (GF)

I'd been wanting to make a vegan black bean burger for ages, but didn't quite know how I could make a really special one that wouldn't taste too bland but would still be simple to make.

Inspired by my Vegan Swedish Meatballs, I decided to make an easy yet umami-rich black bean burger using this combination of ingredients:

  • hearty black beans
  • sweet onion
  • pungent garlic
  • meaty mushrooms
  • earthy walnuts

Vegan Mushroom Black Bean Burger (GF)

There's also no need for egg-replacing binding ingredients like flax eggs or aquafaba, and these burgers don't require any added grains like flours, oats or rice.

They're really quick to make and all you need is one food processor or blender, and a frying pan.

I was so pleased to see that these burgers turned out crispy on the outside, moist and tender on the inside, and looked surprisingly similar to burgers made with real beef!

Vegan Mushroom Black Bean Burger (GF)

If you like, you can add a splash of tamari and/or nutritional yeast into the burger mixture for even more umami flavour.

They're great served in a bun with lettuce and tomato, and your favourite sauces - I recommend this tomato sauce and this cashew-based mayonnaise.

Vegan Mushroom Black Bean Burger (GF)

If you're looking for side dishes, here's a selection of recipes for baked fries:

  • regular potato fries
  • sweet potato fries
  • celeriac fries
  • cheesy fries

Vegan Mushroom Black Bean Burger (GF)

For more vegan burger recipes, check out my:

  • Tofu Burger
  • Eggplant "Pulled Pork" Burger

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.

Helpful tools to make this Vegan Mushroom Black Bean Burger:

food processor

blender

hand-held stick blender

Vegan Mushroom Black Bean Burger (GF)

Vegan Mushroom Black Bean Burger (GF)

This Vegan Mushroom Black Bean Burger is super nutritious, packed with flavour and seriously satisfying!
4.17 from 31 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: mushroom walnut burger, vegan black bean burger
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 2
Calories: 719kcal
Author: Rhian Williams

Ingredients

  • 2 tablespoons oil (olive, vegetable, rapeseed or coconut)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 400 g (14oz) tin of black beans, drained and rinsed
  • 70 g (2.5oz) mushrooms, roughly chopped (I used chestnut/button mushrooms)
  • 50 g (½ cup) walnuts
  • Salt + pepper, to taste
  • 2 tablespoons nutritional yeast (optional)
  • 1 tablespoon tamari (optional - or soy sauce if not gluten-free)

To serve:

  • Burger buns (gluten-free if necessary)
  • Sliced tomato
  • Lettuce
  • Vegan mayonnaise
  • Tomato sauce

Instructions

  • Heat up 1 tablespoon of the oil and add the onion and garlic once hot
  • Fry for around 10 minutes until softened
  • Meanwhile, place the black beans in a food processor or blender (or hand-held stick blender) and whizz until completely smooth
  • Now add the cooked onion and garlic, along with the mushrooms, walnuts and salt + pepper (and nutritional yeast and tamari if using)
  • Blend very briefly so that the mushrooms and walnuts are cut up into smaller pieces, but still retain a little texture
  • Taste and adjust seasonings if necessary
  • Divide the burger mixture into two and use your hands to shape into two patties
  • Heat the remaining tablespoon of oil in a frying pan and place the burgers in the pan once hot
  • Cook on a medium heat for around 7 minutes, then use a spatula to 
carefully turn them over
  • Cook for a further 7 minutes on the other side, until slightly browned on both sides
  • Serve in burger buns with desired salad ingredients and sauces
Nutrition Facts
Vegan Mushroom Black Bean Burger (GF)
Amount Per Serving
Calories 719
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    Recipe Rating




  1. Jenny

    May 07, 2018 at 9:04 pm

    5 stars
    Great recipe as always this will go down great at home xxx

    Reply
    • Rhian Williams

      May 07, 2018 at 9:13 pm

      Thank you!

  2. Freya

    May 10, 2018 at 7:33 pm

    Oooh I love a good black bean burger, never made one with mushrooms though, definitely going to whip this up soon - do you think it would cook well on a BBQ?

    Freya | https://www.lovelyjubley.com/

    Reply
    • Rhian Williams

      May 10, 2018 at 7:50 pm

      Thank you so much, the mushrooms add lots of flavour! And yes it should be ok on a BBQ!

  3. Mallory Conover

    November 14, 2018 at 2:18 am

    Hi! Excited to try these, but did anyone else struggle to flip them without it becoming a sloppy mess? I followed the recipe exactly so not sure where I went wrong 🙁.

    Thanks!

    Reply
    • Rhian Williams

      November 14, 2018 at 12:46 pm

      Hi, thank you for your feedback! I'm sorry about that - I think it probably had something to do with the amount of water in your black beans/mushrooms, as this can naturally vary between produce. Adding some flour to the mixture should help it firm up - if you're not gluten-free you can use normal flour, or if you are gluten-free using something like gluten-free flour, rice flour or tapioca flour should work. Hope that helps!

  4. Caroline

    January 05, 2019 at 1:16 pm

    5 stars
    I made these last night and they were delicious! I made as per the recipe, however, I found dividing into just two made the burger a bit too large to manage in the pan. Today I divided the remaining half into two (original recipe quantity would therefore be 4 smaller burgers) and I found them easier to keep in one piece and flip!

    I love spicy food, so thought I might find these a little bland and had my hot tomato relish on standby! They were the perfect texture and the flavours were subtle and really interesting with nothing missing at all! A firm favourite for my recipe box! Thank you!

    Reply
    • Rhian Williams

      January 05, 2019 at 1:55 pm

      Thank you so much for your feedback, so glad you liked them! That's helpful to know about dividing the mixture into smaller burgers, thank you!

    • Kasey

      January 06, 2019 at 3:34 am

      Thank you for commenting after making them. I am new to a whole food plant based diet and love to hear what people have top day about a recipe. After reading your review I have decided this is the recipe i'm going to try for my very first vegan burger.

      Wish me luck

    • Rhian Williams

      January 06, 2019 at 11:57 am

      Hi Kasey, thank you for sharing! So glad you've decided to make this recipe. Good luck and would love to hear how you get on!

  5. Mandy

    January 06, 2019 at 4:57 pm

    Will these burgers be ok to freeze after cooking. I would like to make a batch and freeze them to enjoy when I feel like a burger.

    Reply
    • Rhian Williams

      January 07, 2019 at 3:04 am

      Yes they're ok to freeze!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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